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Slow-Cooker Chipotle-Cheddar-Pumpkin Tacos with Cranberry Salsa

  • Prep 5 min
  • Total 6 hr 0 min
  • Servings 6

Pumpkin plus pork equals tacos that pop. The five-ingredient cranberry-lime salsa puts them over-the-top! ...MORE+ LESS-

Half Baked Harvest
November 24, 2014

Ingredients

Pork Filling

3
to 4 lb pork shoulder roast
1
can (14 oz) pumpkin (not pumpkin pie mix)
2
chipotle chilies in adobo sauce, finely chopped, plus 1 tablespoon adobo sauce
1
package (1 oz) Old El Paso™ taco seasoning mix
Juice of 1 lime
1
can or bottle (12 oz) beer

Cranberry Salsa

1
can (12 oz) whole berry cranberry sauce
1
chipotle chili in adobo sauce, finely chopped
Juice of 1 lime
1
jalapeño chile, seeded, chopped
1/4
cup fresh cilantro, chopped
Salt, to taste

To Serve

8
to 12 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch), warmed
2
cups shredded Cheddar cheese (8 oz)
1
avocado, pitted, peeled and diced, if desired

Steps

Hide Images
  • 1
    Spray 4-quart slow cooker with cooking spray.
  • 2
    Add Pork Filling ingredients to slow cooker; stir. Cover; cook on Low heat setting 8 to 10 hours or High heat setting 6 to 8 hours.
  • 3
    Meanwhile, in medium bowl, mix Cranberry Salsa ingredients. Taste, and season with salt if needed. Store in refrigerator until ready to use.
  • 4
    When pork is cooked and falling apart, remove it from slow cooker; allow to cool slightly. Shred with 2 forks, then add it back to slow cooker; toss with the sauce.
  • 5
    Place small amount of pork into each tortilla. Sprinkle with cheese. Top with sliced avocado and cranberry salsa.

Expert Tips

  • Instead of taco seasoning mix, try using 1 can (14 oz) Old El Paso™ enchilada sauce.
  • If you do not have pork or do not eat pork, you can use chicken breasts or thighs instead.
  • Canned butternut squash or sweet potato can be used instead of canned pumpkin.

Nutrition Information

No nutrition information available for this recipe

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